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Healthy Broccoli Salad Recipe with Creamy Greek Yogurt Dressing

This delicious and nutritious broccoli salad features a light creamy Greek yogurt dressing that replaces traditional mayo, making it perfect for healthy eating goals without sacrificing flavor. With its satisfying crunch and make-ahead convenience, it's versatile enough for weeknight dinners or potluck gatherings.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 cups fresh broccoli florets (about 2 large heads)
  • 1/2 cup shredded carrots
  • 1/4 cup finely diced red onion
  • 1/2 cup dried cranberries or raisins
  • 1/4 cup sunflower seeds or sliced almonds
  • 1/4 cup crumbled feta cheese (optional)
  • 1 cup plain Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Method
 

Instructions
  1. Prepare the vegetables by washing and cutting broccoli into bite-sized florets. Finely dice the red onion and shred the carrots. For best texture, allow the broccoli to remain slightly crisp.
  2. In a large mixing bowl, combine broccoli florets, shredded carrots, diced red onion, dried cranberries, and sunflower seeds.
  3. In a separate small bowl, whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined.
  4. Pour the dressing over the salad ingredients and toss gently to coat everything evenly. If using feta cheese, add it last and stir gently to incorporate.
  5. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Don't overcook the broccoli for maximum crunch. This salad can be prepared up to 2 days in advance and actually improves as it sits. For vegan version, use vegan yogurt and maple syrup instead of honey.